LEMON BURST POKE CAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1. (15.25 OZ) box Golden Vanilla cake mix, plus water, oil, eggs to prepare (i.e. Betty Crocker)
1 T lemon zest
1 (3.4-oz) box instant lemon pudding
2 C milk
FROSTING:
1 (8-oz) cream cheese, softened
2 C powdered sugar
2 T fresh lemon juice
1 tsp pure lemon extract
1 pint heavy cream
3 T lemon zest, divided
2 T grated white chocolate
Additional whipped cream and lemon slices for garnishing (Opt)
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Directions: |
Directions:1. Prepare the cake mix per the package instructions using the amounts of water. oil and eggs called for. Add 1 T fresh lemon zest . Bake in a 9x13-inch cake pan until a toothpick inserted into the center comes back clean.
2. Remove from the oven and immediately poke holes using the handle of a wooden spoon. Be generous.
3. In a medium size mixing bowl whip the pudding mix and milk until thickened but still pourable.
4. Spread over the cake gently pushing into the holes. Cool completely.
5. To make the frosting, in a medium size mixing bowl using an electric mixer cream together the cream cream cheese, powdered sugar, lemon juice and lemon extract.
6. Add the cream continuing to beat until fluffy and fully combined. Mix in 2 T lemon zest by hand.
7. Frost the top of the cake and garnish with the remaining lemon zest and grated white chocolate.
8. May use additional whipped cream and lemon slices to garnish if desired. |
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Number Of
Servings: |
Number Of
Servings:12 |
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